Chop chop…

February 3, 2010

Last night’s supper was so quick and so tasty, I surprised even myself. I was just in the mood for the pork chop I’d bought at The Ginger Pig, and the dinky little onion squash I picked up at one of the vegetable stalls struck me as the perfect accompaniment.

Squash, it seems to me, has become quite a trendy vegetable. There’s certainly a much wider variety available now – and, to be honest, they were something I only ever used to associate with naff Harvest Festival displays in remote village halls.

But they are so cheap, and, I have pleasantly discovered, so sweetly delicious, that I have decided to give them a second chance.

Never having cooked onion squash before, I did some reading up on it, and got the impression it would be soft enough to cook and eat with the skin on.

So, I quickly browned the pork chop in a frying pan, removed it to a plate, then sliced the squash and added it to the pan. After about 5 minutes, I put the chop back in, seasoned with salt and pepper, added a few chopped sage leaves and a little water to stop it all sticking, and left it to simmer.

As predicted, the squash was nice and tender after another 5 minutes or so, which was how long it took for the pork to cook, too. Being a bit of a pea fiend, I added a handful of frozen ones to pad out the meal, and as soon as they were cooked through, I served up.

All in all, it took about 20 minutes to put this dish together. And about 2 minutes to eat it!


2 Responses to “Chop chop…”

  1. Christina Says:

    Hello from the States!! I have to let you know that you’ve inspired me to try different vegetables. I would love to have a market like yours to shop for just one weeks worth of food. We have farmer’s markets, but they’re only veg nothing else. I’m going to mark your blog on my favorites so I can check in with you every day to see what new and exciting thing you’ve put together.

  2. Hi Christina,
    Thanks for your lovely comment. I’m so pleased to hear you’re finding my blog useful. It’s great that more of us (wherever we are) are able to access farmers’ markets, but what I hope I’m also doing is showing that a really tasty meal can made from any number of ordinary ingredients too.
    Please do keep posting your thoughts.
    Bare Cupboard

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